Turn out dough onto lightly floured board and knead until smooth and elastic, about 3 minutes. Place in a greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in size, about 1 hour.

Punch dough down. On lightly floured board form into a roll about 12 inches long. Place on a greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 50 minutes.

Preheat oven to 400° F. Bake for 25 to 30 minutes, or until done. Remove from baking sheet and cool on wire rack.

*Recipe Note: Wheat germ may be substituted for cracked wheat.

Created date

September 2008

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